Cholent with Kishka

Name: Cholent with Kishka
Yield: 1
Ingredients: 0.5kg Flour; 100.0ml Soybean oil; 300.0ml Water; 1.0cup Zucchinigrated; 200.0g Onionsfried; 80.0g Sweet paprika; 0.0as needed Salta pinch; 0.0as needed Black Pepper; 0.5kg Onionsfried; 500.0g small turnips; 0.5kg Beans, white; 0.5kg Red beans; 200.0g Baby carrots; 200.0g shallots; 1.0kg Potatoescut into large cubes; 150.0g Pearl barley; 0.2l Vegetable oil; 120.0g Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz; 80.0g silan (date honey syrup); 30.0g Salt; 100.0g Sweet paprika

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Kishka

Flour 0.5 kg
Soybean oil 100.0 ml
Water 300.0 ml
Zucchinigrated 1.0 cup
Onionsfried 200.0 g
Sweet paprika 80.0 g
Salta pinch
Black Pepper

Cholent

Onionsfried 0.5 kg
small turnips 500.0 g
Beans, white 0.5 kg
Red beans 0.5 kg
Baby carrots 200.0 g
shallots 200.0 g
Potatoescut into large cubes 1.0 kg
Pearl barley 150.0 g
Vegetable oil 0.2 l
Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 120.0 g
silan (date honey syrup) 80.0 g
Salt 30.0 g
Sweet paprika 100.0 g

Vegetables

Main Course

Salads

Created by

Gili Haim

Lead Chef

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Preparation

Kishka
- Mix all ingredients and form several sausages using Plastic wrap.
- keep in the fridge for at least half an hour before cooking
Cholent
- Fry the onion and add the paprika.
- Add the beans and mix
- Add all the other vegetables to the pot, season and cover with water above the height of the vegetables,
- Add the pearl barley without mixing and place the kishka on top.
- Bring to a boil and cook for half an hour, cover and close the pot tightly, and transfer to a heating plate or an oven at a temperature of 85-90c for slow cooking overnight
- Serve with red horseradish and pickles